Trout mousse dumplings on radicchio-cucumber salad

Name: Trout mousse dumplings on radicchio-cucumber salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 4 packs (175 g each) smoked trout fillets; 3 TABLESPOONS Fresh cream; 1/2 TEASPOON Horseradish (glass); 100 g Whipped cream; 1/2 bunch Spring onions; 4 TABLESPOONS Balsamic vinegar; 4 TABLESPOONS Olive oil; 1 Head radicchio salad; 1 Cucumber; 1/2 bunch Chives; 7-10 Tbsp coarse pepper

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

4 packs (175 g each) smoked trout fillets
3 TABLESPOONS Fresh cream
1/2 TEASPOON Horseradish (glass)
100 g Whipped cream
1/2 bunch Spring onions
4 TABLESPOONS Balsamic vinegar
4 TABLESPOONS Olive oil
1 Head radicchio salad
1 Cucumber
1/2 bunch Chives
7-10 Tbsp coarse pepper

Directions

1
Finely puree trout fillets, crème fraîche and horseradish with the chopping stick of the hand mixer. Whip the cream until stiff and fold into the trout mousse.
2
Clean and wash spring onions and cut into fine rings. Mix vinegar and 2 tablespoons of water. Fold in the oil and mix with the spring onions. Wash the lettuce leaves, drain and pluck into bite-sized pieces.
3
Cut the cucumber lengthwise into thin strips with the peeler. Mix the vinaigrette with the salad and the cucumber.
4
Wash the chives, shake dry and cut into fine rolls. Form trout mousse with 2 tablespoons into dumplings and arrange on the salad. Sprinkle with chives and coarse pepper.